Comparison of standard and non-standard buckwheat groats for cooking, physicochemical and nutritional properties, and in vitro starch digestibility

Comparison of standard and non-standard buckwheat groats for cooking, physicochemical and nutritional properties, and in vitro starch digestibility

In Japan, harvested buckwheat is classified as standard (SBG) and non-standard buckwheat groats (NBG) based on their density, though NBG are used as feed or incinerated. This study aimed to investigate the potential of NBG as a new food by comparing the cooking, physicochemical, and nutritional prop...

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Bibliographic Details
Main Authors: Masatsugu Tamura, Yusuke Yoshimura, Takahiro Saito, Takuya Koyama
Format: Article
Language:English
Published: Elsevier 2021-06-01
Series:Future Foods
Subjects:
Absorption
Estimated glycemic index
Starch hydrolysis
Texture
Tissue structure
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833521000198

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